Salad from corn and cucumbers
Preparation: 10 min.
- 2 boiled cobs of corn (or canned pot)
- 100 grams of wheat toast
- 300 g fresh cucumber
- 1 small head of red onion
For refueling dishes:
- 5 tbsp. l. unrefined oil
- 2 tbsp. l. white wine vinegar
- 1 tsp. Sahara
- clove of garlic
- a few sprigs of parsley and dill
- salt
Cucumbers cut into large cubes or thick circles, onions - thin rings. At the corn to separate the grain (the easiest way is to cut them with a knife). Mix cucumbers, corn, croutons and red onions. For filling, mix the vinegar with sugar, salt, butter, chopped garlic and greens. Mix well with a fork to dissolve the sugar. Season the vegetables, stir and serve.
Vegetables in Thai style
Cooking: 10 min
- 1 zucchini (or zucchini)
- 2 Bulgarian peppers
- 100 g of green peas
- 300 g of cherry
- 1 red onion
- 2 cloves of garlic
- 5 sprigs of parsley
- 4 tbsp. l. Thai sweet sauce (or finely chopped chili pepper and 1 tablespoon honey)
- 5 tbsp. l. soy sauce
- 5 tbsp. l. vegetable oil salt, (optional)
All vegetables cut into long slabs. Remove the lower coarse part from the vernacular, and break the hats roughly. Cut the red onion into strips. It is good to heat a frying pan-wok, pour in vegetable oil. Then throw the oyster moss, zucchini, bell pepper and fry for 4 minutes, stirring. Add peas, red onion, finely chopped garlic and fry for 2 more minutes. In the pan, pour in soy sauce, Thai sweet sauce, finely chopped parsley, if necessary - a pinch of salt, mix. Remove from heat and serve.
Eggplants with suluguni and tomatoes
Cooking: 20 min
- 2 eggplants
- 2 large tomatoes
- 250 g of suluguni
- 3 tbsp. l. vegetable oil basil leaves (for decoration)
- ground black pepper
- salt to taste
In advance, cut eggplants in circles 4-5 mm thick, sprinkle with salt and let stand for about 5 minutes to remove bitterness. Cut the cheese into thin slices, tomatoes - slices. Form for baking to cover with parchment and put on it vegetables overlapping, alternating layers. Sprinkle with salt, ground pepper, pour with vegetable oil. Bake for about 15 minutes at 230 ° C. Finished vegetables decorate with basil leaves.
Pears in almond crust
Cooking: 20 min
- 4 pears
- 8 tbsp. l. liquid honey
- 4 tbsp. l. cane sugar
- 300 g of almonds (can be petals)
- 100 g sour cream
Mold the almonds in a blender or with a knife. Mix almonds with honey and sugar. In the resulting breading, roll the pears, pressing the almonds tightly with your hands. Bake in preheated to 200 C oven for about 10-12 minutes. Serve baked pears with sour cream in hot or cold.
Gazpacho
Cooking: 20 min
- 8 sweet tomatoes
- 2 Bulgarian peppers
- 2 heads of red onion
- 5 tbsp. l. olive oil
- 100 ml of boiled water
- several basil leaves
- 2 tbsp. l. white wine vinegar
- 1 tsp. tomato paste
- salt, black pepper to taste
- handful of toast
In a blender, place large chopped tomatoes, Bulgarian peppers and red onions. Add olive oil, salt, pepper, vinegar, tomato paste, water and punch all until smooth. Then strain through a sieve. The resulting soup is poured over plates, decorated with basil leaves and served with wheat croutons or loaves.
Chicken steamed chops
Cooking: 30 min
- 600 g chicken drumsticks (boneless)
- 1 Bulgarian red pepper
- 1 tomato
- 1 tbsp. l. butter
- 1 egg
- small bunch of dill
- salt pepper
For dish sauce:
- 3 tbsp. l. butter
- 1/4 lemon juice
- a few sprigs of parsley and dill
- salt
- black pepper
Finely chop the chicken (you can crank it through a meat grinder), Bulgarian pepper and tomato. Mix with egg, butter and finely chopped dill. Salt, pepper and mix well. From the stuffing to form cutlets. Put in the steamer for 20 minutes. While the cutlets are prepared, make the sauce. For this, melt the butter slowly, add salt, pepper, lemon juice, finely chopped greens and remove from heat. Ready cutlets served with sauce.
Trout for a couple
Cooking: 30 min
- 4 small trout
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 2-3 medium carrots
- 4 tbsp. l. olive oil
- salt pepper
For dish sauce:
- 4 tbsp. l. olive oil
- 150 ml of carrot juice
- 1 tbsp. l. white wine vinegar
- pinch of sugar salt, pepper
Beforehand, clean the fish from the scales and entrails. Carrots clean and cut across at an angle in small posts. Salt and pepper. In the prepared fish to put on a clove of garlic and on a twig of thyme. Fish well salt, pepper, sprinkle with olive oil and cook together with carrots for 15-17 minutes - depending on the size of the fish. For the sauce, mix carrot juice with sugar and evaporate half. Add olive oil, vinegar, a pinch of salt, pepper and mix vigorously. Serve fish with carrots and sauce.
Steam cabbage cabbage rolls
Cooking: 30 min
- 1 head of Chinese cabbage
- 1 Bulgarian pepper
- 2 medium carrots
- 50 g of any greens
- 1 egg
- 100 g of sour cream (or mayonnaise)
- salt pepper
Carrots grate on a fine grater, pepper and herbs finely chopped. Mix vegetables and greens with egg, salt, pepper and mix. In cabbage, carefully remove the large leaves, remove the white thick veins. Leaves scald in boiling water or put in a microwave for 40 seconds, covering them with food film. Small and damaged leaves to grind and add to ground meat. Mince wrap in cabbage leaves, like pancakes with stuffing, and cook for a couple of 10 minutes. Finished cabbage rolls served with sour cream or mayonnaise.